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Ghughni / Matar Chaat / Dried Peas Potage

Ghughni Recipe- An easy to make and popular spicy snack made of dried peas/Dried Peas Potage

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Chaat, snacks/starters, street food
Cuisine: Bengali Cuisine, Uttar Pradesh Cuisine
Keyword: ghughni, matar chaat, matra
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Dried Yellow peas /matra
  • 1 125 gm Tomatoes/tamatar chopped
  • 1 Boiled potato/aloo optional
  • 1 tsp Green chilies/ hari mirch chopped
  • 1 tsp Ginger/adrak grated
  • 3/4 tsp Turmeric powder/haldi
  • 1 tsp Chili powder/lal mirch
  • 1/2 tsp Garam Masala Powder
  • 4 tsp Tamarind pulp/imli
  • to taste Salt/namak
  • 1/4 tsp Black salt /kala namak
  • 1/2 tsp Sugar/chini

tempering/ tadka

  • 2.5 tbsp Cooking Oil
  • 1 tsp Cumin seeds/jeera
  • 2 Bay leaves/tej patta
  • 1/3 inch Cinnamon/daalchini

To Garnish

  • 1/2 cup Radish/Mooli grated
  • 3/4 cup Tomatoes/tamatar chopped
  • 2 tsp Green chilies/Hari Mirch chopped
  • 2 tbsp Fresh Coriander/Dhaniya
  • 2 tsp Lemon juice/nimbu ras
  • 4 tsp Mint chutney /pudina chutney
  • 3 tsp Tamarind chutney/imli chutney
  • 1 tsp Roasted cumin powder /bhuna jeera
  • 1 tsp Chili powder/lal mirch

Instructions

  • Wash the peas and soak them in enough water for 6-8 hours .
  • Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
  • Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
  • In the same pan add cumin seeds, bay leaves and cinnamon.
  • When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
  • Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
  • Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
  • Cover and simmer for 5-6 minutes till done.
  • Now add the garam masala and mix well .
  • How to serve-
  • Take around 3/4 to 1 cup of ghughni in a serving bowl.
  • Add some green chutney and tamarind chutney and mix.
  • Add boiled and fried potatoes (I have not added them).
  • Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
  • Sprinkle lemon juice, roasted cumin powder, black salt and chili powder.
  • Serve immediately.

Notes

Quick version-
  1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
  2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.